Effect of yeast strain selection on the concentration of "cis-" and "trans-" resveratrol and resveratrol glucoside isomers in wine

• Autores: Steven S. Clare, Geoffrey R. Skurray, R. Andrew Shalliker
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 11, Nº 1, 2005, págs. 9-14
• Idioma: inglés
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• Resumen

  • The influence of four fermentative yeast strains belonging to the Saccharomyces cerevisiae species, on the content of cis- and trans-resveratrol and resveratrol glucoside isomers in Vitis vinifera L. cv. Shiraz grape musts during alcoholic fermentation was studied by reverse phase high performance liquid chromatographic (RP-HPLC) analysis. During vinification an increase to both the free and the glucosidie forms was observed up to day three /five (cis- resveratrol/piceid) or day four (trans- isomers) after which variable yeast, ~-glucosidase activity was noted until dryness where a general increase lo free forms of resveratrol was accompanied by a decrease in the corresponding glucoside. lo the finished wines ready for bottling or aging, The total amount of ah resveratrol forms reflected (P < 0.05) The manufacturers polyphenol extraction ratings for the strains. Relative extraction of total phenolics in red wine amongst different yeast strains was demonstrated to mimic relative stilbence content.